Tuesday's Treat

The treat for today is this recipe I found in a recent Taste of Home magazine. I am trying it for our Saturday "dinner" which we now have to eat at like 2 pm because my oldest has a small group every week from 5-6 and then the Senior High youth group service is from 6:30-9 pm. Because she is at the church youth center for 4 hours, I like her to have "dinner" in the middle of the afternoon with us, and then she can bring a light snack to church. For Sat.evening, I'll start serving either Friday nite leftovers or if we don't go out to eat, I'll make a light supper. This recipe looked just right to serve alongside a spinach salad or tomato-basil soup.

Reuben Crescent Bake
2 tubes of refrigerated crescent rolls
1/2 lb sliced swiss or sharp cheddar cheese
1 lb sliced deli corned beef
1 can sauerkraut, rinsed and well drained
(I will skip this step as no one in the family likes this)
2/3 c. Thousand Island dressing
1 egg, beaten
3 tsp caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations.
Press onto bottom of greased 13x9 inch baking pan. Bake at 375 for 8-10 min. or until golden brown.
Layer with half the cheese and all the corned beef.
Combine sauerkraut and dressing; spread over the beef. (I will be just adding the dressing).
Top with remaining cheese.
On lightly floured cutting board, press or roll 2nd tube of crescent dough into a 13 x 9 inch rectangle, sealing seams and perforations.
Place over the cheese.
Brush with egg, sprinkle with caraway seeds.
Bake for about 15 min. or until heated through and crust is golden brown.
Let stand for 5 minutes before cutting.
Makes about 8 servings.


Note: corned beef is high in fat.....keep that in mind when you are doing your meal planning. I plan on not serving beef this week so one night of corned beef shouldn't be too bad.
Does anyone know if there is a turkey alternative???
Please let me know....it seems like I saw something about turkey "corned beef" once.